Hello everyone I know this is for hobbiest but im a meat processor from Louisiana. We make about 30,000 lbs of product a week. So I may be able to answer some questions.
New member hope I can offer some info
- Thread starter cajun boy
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Welcome, glad ya joined us ! I'am sure your input and expertise will be a great addition to the forum !
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 39
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Featured A couple thick strips please!
